Description
A savory Tomato, Basil & Caramelized Onion Quiche that combines a buttery pie crust with sweet caramelized onions, fresh tomatoes, fragrant basil, and a rich egg custard. Perfect for brunch or a light dinner, this quiche offers a delicious balance of flavors and textures with a golden, flaky crust and creamy filling.
Ingredients
For the Caramelized Onions
- 1 tablespoon salted butter
- 1 medium yellow onion, halved and thinly sliced
- 1¼ teaspoon sea salt, divided
- 1 teaspoon brown sugar (optional)
- 2 garlic cloves, minced
For the Quiche
- 1 unbaked pie crust, homemade or store bought
- 6 large eggs
- ¾ cup heavy cream
- ½ teaspoon freshly cracked black pepper
- 12 ounces assorted tomatoes, cut into ¼-inch-thick slices
- 8 fresh basil leaves, thinly sliced, plus more for serving
- ⅔ cup grated Parmesan cheese, divided
Instructions
- Caramelize the Onions: In a medium nonstick skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring often until softened and translucent, about 10 minutes. Season with ¼ teaspoon sea salt and the brown sugar if using. Reduce heat to medium-low, spread onions in a single layer, and cook undisturbed for 10–15 minutes, then stir and spread again. Repeat this process until onions turn a deep golden brown and caramelized, approximately 45 minutes total. If onions brown too fast, add water 1 tablespoon at a time to slow cooking. Add the garlic and cook for 5 more minutes until fragrant.
- Preheat and Prepare Crust: Preheat oven to 375ºF (190ºC) with a rack in the center. Press pie dough gently into a 9-inch pie or quiche pan. Prick the crust all over with a fork to prevent bubbling. Bake for 20 minutes until partially cooked. Remove from oven and set aside.
- Prepare Egg Mixture: In a food processor or blender, combine eggs, heavy cream, remaining 1 teaspoon sea salt, and black pepper. Blend until smooth, about 1 minute.
- Assemble the Quiche: Spread the caramelized onions evenly over the par-baked crust. Layer tomato slices evenly on top of the onions. Sprinkle the sliced basil and half (½ cup) of the Parmesan cheese over the tomatoes. Pour the blended egg mixture evenly over all ingredients in the crust.
- Bake the Quiche: Bake the quiche in the preheated oven for 35-40 minutes, or until the egg custard is set and just barely jiggles when gently shaken.
- Finishing Touches and Serving: Remove quiche from the oven. Sprinkle remaining Parmesan cheese and additional basil leaves on top. Allow to cool slightly, then cut into 8 wedges. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Notes
- Adding brown sugar to the onions is optional but enhances caramelization and adds sweetness.
- If onions start browning too quickly, add small amounts of water to prevent burning and promote caramelizing.
- Use a food processor or blender for a smooth egg custard mixture.
- The quiche can be served warm or at room temperature and is excellent for meal prep.
- For a crispier crust, you can blind-bake the pie crust longer before adding filling.
- Store leftover quiche refrigerated and consume within one week; it can also be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Brunch, Main Dish, Quiche
- Method: Baking
- Cuisine: French
